Bake for 5-7 mins. Cool 1 minute then remove from sheet. (It is important to cool 1 min before removing. If you do it too soon they will be too soft and will break. If you cool too long on the sheet they will stick and you will have to chisel with a spatula to remove.) After moving, let cookies cool completely before frosting.

Microwave about 1/2 cup of the frosting for 15 secs and drizzle on cooled cookies. (I put the frosting fresh from the jar into a baggie, cut a tiny hole in it, and pipe swirls on the cookies.) After drizzling every three cookies or so, sprinkle with sugar on the fresh frosting. (I used the large granule sugar from the baking/spice isle at Walmart.) If you wait too long the frosting will be dried and the sugar won't stick.

Make sure to use the granule sugar on top-- the crunch of the sugar combined with the smooth lemon flavor creates the perfect combination of textures. My Aunt does the frosting swirls and it looks so cute with the sugar. These cookies are perfect for spring and are seriously some of THE BEST COOKIES I've ever had!